1/4 cup white wine
1 pinch thyme
4 tablespoons butter
1/2 small onion
1/2 bay leaf
1 parsley sprig
3/4 pound bay scallops
1/4 pound fresh mushrooms, chopped
1 tablespoon lemon juice
1 1/2 tablespoons flour
1/2 cup heavy cream
2 egg yolks
1 Parmesan
2 slices dried bread/crumbs

Melt a small quantity of butter and stir with buttered bread crumbs. Drain and set aside. In medium saucepan, add 1/4 cup water, wine, thyme, 1 tablespoon butter, onion, bay leaf and parsley sprig. Add scallops and simmer 2-3 minutes.

Strain broth and save, setting aside the scallops.

In a small skillet, sauté the mushrooms in 1 tablespoon butter, lemon juice, salt and pepper. After 5 minutes, remove mushrooms and strain butter mixture into reserved broth. Set aside the mushrooms.

Heat water in a Double Boiler to a simmer. In Double Boiler, blend flour and 1 1/2 tablespoon butter. Add reserved broth. Add slowly the egg yolks which have been beaten with the heavy cream.

Blend well. Add scallops.

Cook until thickened and smooth. Add mushrooms. Pile into oven bowls, top with buttered bread crumbs and good dash of Parmesan.

Broil until browned.

2 Servings.